Hi Becky, Thanks! I recommend the book Charcuterie by Michael Ruhlman and Brian Polcyn. It is straightforward and there is enough "easy" recipes to dip your toe in. You broke down a deer, you can easily do this!

Hey David, just noticed the picture that looked suspiciously like an English breakfast, so read what you did to the bacon and have a suggestion. If you slice it before cooking, you get 'English' bacon - the best ever! Really hard to come across over here and expensive. Once sliced it can be treated the same way as American bacon. Just a thought!

No, you don't bake it at all, you cook it like you would regular bacon - on a griddle.Then for a real English treat put it between a couple of thick slices of fresh bread with a dollop of HP sauce (from World Market) ...Mmmmm - bacon butties!